Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Sébastien Niamke"'
Publikováno v:
Food and Environment Safety, Vol 22, Iss 2, Pp 101-108 (2023)
In Côte d’Ivoire, mango fruit plays an important economic role as the third major exported fruit after banana and pineapple. Despite this economic importance, fungal diseases are one of the main issues in the mango value chain with Colletotrichum
Externí odkaz:
https://doaj.org/article/9309e53dd9a0428db67956720d33ceaa
Autor:
Natia Joseph Kouadio, Alalet Luc Olivier Zady, Kouassi Aboutou Séverin Kra, Filofteia Camelia Diguță, Sébastien Niamke, Florentina Matei
Publikováno v:
Fermentation, Vol 10, Iss 5, p 264 (2024)
This study aimed to evaluate the probiotic properties of 10 lactic acid bacteria (LAB) isolated from artisanal fermented plantain dockounou paste. A preliminary characterization of the LAB isolates was performed based on phenotypic and several bioche
Externí odkaz:
https://doaj.org/article/91471c0f68cf41f49b5fad918260e2a0
Publikováno v:
Food and Environment Safety, Vol 20, Iss 2, Pp 137-148 (2021)
In developing countries especially in Côte d’Ivoire child malnutrition is a major burden. This malnutrition is often associated with poor nutritional composition of the complementary foods introduced during the weaning period. The purpose of this
Externí odkaz:
https://doaj.org/article/d370f3bdec304b4c92544d1f912b699d
Autor:
Lessoy ZOUE, Sébastien NIAMKE
Publikováno v:
Food and Environment Safety, Vol 17, Iss 3, Pp 278-285 (2018)
The purpose of this study was to assess in vitro bioaccessibility of provitamin A carotenoids in fermented leafy vegetables. These fermented leafy vegetables are often used to prepare dishes in some parts of tropical Africa. Carotenoids were extracte
Externí odkaz:
https://doaj.org/article/36809ce591414b4c8b628242c7281188
Publikováno v:
Food and Environment Safety, Vol 17, Iss 2, Pp 113-130 (2018)
Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. The variability of cocoa beans quality, due to the activity of microbiota involved in cocoa fermentation causes huge economic losses in cocoa-producing countries. To reso
Externí odkaz:
https://doaj.org/article/05fb3f7dd0cf4d49a314d8b4d22cdd56
Autor:
Wilfried YAO, Ginette DOUE, Honoré OUATTARA, Bernadette GOUALIE, Gisèle KOUA, Sébastien NIAMKE
Publikováno v:
Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology, Vol 41, Iss 1, Pp 131-146 (2017)
Bacillus sp. strains isolated from six main Ivorian cocoa producer regions were investigated based on their biochemical properties in order to select the best one as potential starter. Three mains technological and useful properties for good cocoa be
Externí odkaz:
https://doaj.org/article/973a5ebc26e3489fa72d98d6c9ac478d
Akademický článek
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Autor:
null Joseph Natia Kouadio, null Séverin Aboutou Kouassi Kra, null Jocelyne Laetitia Ange Kouadio, null Flore Edwige Essoma Akoa, null Michael Akenteng Wiafe, null Sébastien Niamke
In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at the development of infant flours with high nutritional potential from senescent plantains. Thus, some e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2cc50f05d3e0787332295470082f54ea
Autor:
Kraidy Athanase Otchoumou, Konan Franck Yao, Sébastien Niamke, Légbé Marie Flavienne Raïssa Wognin
Publikováno v:
International Journal of Research -GRANTHAALAYAH. 8:1-6
This study was conducted to evaluate the influence of use of Ipomea batatas leaves in the feeding of breeding rabbits. To this end, 28 rabbits does (3.2 kg to 3.5 kg), divided into 2 batches (100% concentrate and 50% concentrate supplemented with 50%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96bdc799fe49cd42b8c9c745c926081b
https://doi.org/10.29121/granthaalayah.v8.i11.2020.2089
https://doi.org/10.29121/granthaalayah.v8.i11.2020.2089
Autor:
Kraidy Athanase Otchoumou, Sébastien Niamke, Konan Franck Yao, Légbé Raïssa Marie Flavienne Wognin
Publikováno v:
Journal of Animal & Plant Sciences. :5812-5824
The study examined the effect of feeding leafy vegetables on nutritional and sensory qualities of rabbit meat. For this, thirty weaned rabbits of 6 weeks of age (535.24-537.83 g) were allotted to six treatments in a completely randomized design with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b52a10eff5fa1f31f40457a5a296de3
https://doi.org/10.35759/janmplsci.v36-1.5
https://doi.org/10.35759/janmplsci.v36-1.5